Coconut Rice Pudding Balls

Rice Pudding is one of those controversial Julbord dishes that divides families.  Baked versus boiled, eggs versus eggless, cream versus milk, almond versus coin: everyone has an opinion about what constitutes the perfect Rice Pudding or risgrynsgröt.  This recipe updates old traditions, and perhaps will give your diners something new to debate at the Christmas table.

Coconut Rice Pudding Balls
Bring to boil one cup Arborio rice and two cups coconut milk over medium high heat; add zest from lime and tangerine, seeds from one vanilla pod, a good bit of grated fresh ginger, one-half teaspoon each cinnamon, nutmeg, allspice, and cloves, and a handful of craisins; reduce heat and simmer on low, covered, about 20 minutes. 

Uncover rice and add juice and fruit from small can of pineapple tidbits and few drops of almond extract.  Use rice paddle to fluff rice and incorporate fruit.  Cover and allow to cool.

Roll small (2 tablespoons) balls of rice mixture and roll in sweetened coconut.  Bake on low (350 degree oven) until coconut is lightly golden.  Serve balls over a broth of lime, tangerine, pineapple juice, and flavored vodka or rum.


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